1. Sauté vegetables (carrots, celery, onion, garlic and squash) in oil until softened.
2. Add curry powder and continue to sauté until fragrant.
3. Add lentils, coconut milk, water, salt and pepper. Close instant pot and set on manual for 12 minutes. Then release using quick release.
4. Once it’s safe to open, throw in spinach and peas and mix together.